Spinach Roasted Portobello Mushrooms

Serves 3


6 large portobello mushrooms,

1 tbsp olive oil,

1 tsp sea salt,

200 gr. chopped spinach,

1 small leek finely chopped,

50 gr. shredded vegan parmesan,

1 tbsp soy sauce,

1 large chili pepper chopped.

1 medium mushroom chopped.

1/2 tsp blackpepper.

2 tbsp microgreens.


1.  Wash and drain portobello mushrooms. Spray caps with olive oil cooking spray on both sides.

2.  Pre-heat oven to 200 degrees. Line a parchment paper in a baking pan.

3.  Place mushrooms onto the pan. Bake for 15 minutes or until golden browned.

4. In a large pan, saaute leek and peppers together in olive oil. Add chopped mushrooms, soy sauce and spinach. Cook on medium heat for 4-5 minutes.

5. Add salt and blackpepper, stir and remove from the oven.

6. Using a small spoon, fill mushrooms with spinach mixture.

7. Spread vegan parmesan over the mushrooms.

8. Bake for 10 minutes.

9. Decorate with microgreens.